Brussels Sprout, Parsnip, and Leek Au Gratin

Add this dish to your localvore holiday!  Thanks to the Domestic Diva for sharing this tasty recipe with us. Ingredients • 5 parsnips, peeled, halved and cut into half moons • 2 large leeks, halved, cleaned,sliced into half moons • 1 lb brussels sprouts, trimmed, cut in half, quartered • 1 cup cream or dairy cream substitute • 2 cloves of garlic, minced • 1/2 half white onion or 1 shallot diced, finely • 2 tbs corn starch (if using all local ingredients, use a local flour–but add it slowly to prevent lumps) • 1/4 stalk fresh rosemary • 1 stalk fresh thyme • 1/4 to 1 cup of cheddar cheese, grated • 1/2 to 1 cup Parmesan cheese, grated (if using all local ingredients, try an aged Vermont goat cheese in lieu of Parmesan) • 1/2 to 1 cup of Panko bread crumbs, optional

Directions Saute leeks and parsnips in oil, butter, or bacon fat until tender. Place in medium oven-safe dish.  Saute brussel sprouts until browned and outer leaves become tender.  Season with salt and white pepper.  Add brussel sprouts to parsnips and leeks in the oven-safe dish.

In a sauce pan combine cream, garlic, and onion. Heat until hot.  Add corn starch. Whisk until smooth or puree in food processor.  Add rosemary and thyme and cook until warm and thick.  Add cheddar cheese, let melt. Taste, season with salt and pepper.  Remove rosemary and thyme stalks. For thicker sauce add more corn starch, whisking until smooth.

Pour sauce over vegetables and toss until well coated.  Bake in oven at 350F until thick, bubbly, and sprouts are tender, NOT mushy. Top with parmesan cheese and panko crumbs and bake until golden brown.

If traveling with this dish, pre-bake until warm and bubbly. Reheat at destination with parmesan and panko.

Roasted Root Vegetables

Roasted Root Vegetables

Vegetables to roast (choose any combination of the following):

  • potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • sweet potatoes, scrubbed, cut into 1-inch pieces
  • celery root (celeriac), peeled, cut into 1-inch pieces
  • beets, peeled, cut into 1-inch pieces
  • rutabagas, peeled, cut into 1-inch pieces
  • carrots, peeled, cut into 1-inch pieces
  • parsnips, peeled, cut into 1-inch pieces
  • onions, cut into 1-inch pieces
  • fennel bulbs, cored, cut into half-inch pieces

Add:

  • 1/4 cup olive oil
  • 10 garlic cloves, peeled
  • salt and pepper

Optional:

  • herbs, like thyme, marjoram, or rosemary
  • vinegar, like balsamic

Preparation:

Preheat to 400°F. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between heavy baking sheets, if necessary. Roast 30 minutes, stirring occasionally. Add garlic cloves to baking sheet(s).  Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)  Transfer roasted vegetables to large bowl and then serve.

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